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How To Make Cherry Cupcakes - Part 2

Top chef Madalene Bonvini-Hamel shows you how to make these mouthwatering cherry cupcakes. In the part two of this video shows how to make the mascarpone frosting.

Ingredients

For baked cherries

Cherries

400 Gram

Caster sugar

40 Gram

Ground cinnamon

1 Teaspoon

For cupcake batter

Plain flour

250 Gram

Baking powder

1 Teaspoon

Bicarbonate of soda

1⁄2 Teaspoon

Salt

1 Pinch

Caster sugar

100 Gram

Egg

2 Medium

Lemon zest

1 Teaspoon

Milk

120 Milliliter

Unsalted butter

50 Gram

Marzipan

80 Gram (60% almonds)

For mascarpone frosting

Unsalted butter

60 Gram

Mascarpone cheese

150 Gram

Icing sugar

80 Gram

Vanilla pod

1⁄2

Directions

GETTING READY
1. Preheat the oven to 200°C and line a baking tray with parchment paper. Wash the cherries, cut them in half and remove the stones.
2. Line a 12 holes muffin tray with cupcake cases and preheat the oven to 180°C. Dice the marzipan in small cubes and set aside

MAKING
FOR CHERRIES
3. In a large mixing bowl toss the cherries with the sugar and ground cinnamon. Spread the sugar-coated cherries onto the baking tray and bake them in the oven at 200°C for 20 minutes in the preheated oven.
FOR CUPCAKE
4. In a bowl cream the sugar and eggs until thick fluffy and creamy. Melt the butter and stir the melted butter and milk into the creamed eggs, mix well.
5. In a large mixing bowl, sift the flour, baking powder, salt and bicarbonate of soda. Add the zest of lemon. Gently fold the sifted flour mixture into the egg mixture.
6. Spoon a large tablespoon of cake batter into each cupcake case, add a teaspoon of the baked cherries and a few dices of the marzipan. Top each cupcake case with more cake batter until just below the rim.
7. Sprinkle the rest of the diced marzipan on top of the cake batter and bake the cupcakes in the oven at 180°C for 25 minutes.
8. Let the cupcakes cool completely on a wire cooling rack.
FOR FROSTING
9. In a mixing bowl, place soft butter. Scrape the seeds from the vanilla pod and add to the soft butter. Cream the butter until light and fluffy, add the mascarpone and mix to cream.
10. Sift the icing sugar over the creamed mascarpone mix and gently fold it in.

FINALIZING
11. Garnish each cupcake with a generous amount of the mascarpone frosting and spoon a generous amount of the baked cherries on top.

SERVING
12. Serve the Cherry Cupcakes as it is and enjoy!

Recipe Summary

Part 2 of the video series contains a detailed explanation on making the mouth water mascarpone frosting. Once you top the almond and cherry cupcakes with this heavenly topping, your cupcakes will be a hit with everyone, it's guaranteed!